Something a little different for Tea

Whilst at the Butchers before Christmas I bought what I thought was a Rib of Beef.  It certainly looked like it - in fact it looked better than a Rib of Beef.  It is in fact a Rib of Buffalo.  So we shall see how we get on with it.  I am cooking it nice and simple like I normally do a roast dinner, but with the Yorkshire puddings and all the usual trimmings.  There is meant to be less fat to contend with and the fat it does give off is meant to be a lot better for us.  So we will see how it turns out.  I must admit that I am a little apprehensive! 

It seems to have cooked to perfection.  I have cooked it in a square casserole dish without the lid with some garlic cloves, thyme and a little oil so that the joint does not stick.  The meat is now resting on the roasting dish and we have Roast potatoes, shallots and parsnip also done in the fat from the meat.  

The Yorkshire is now cooking in the square casserole dish and we have mashed potatoes, broccoli, carrots, peas, cauliflower and Brussel sprouts mixed veg as well as the roasties, Yorkshire pudding and lashings of gravy.  

Well that was a pleasant surprise very tasty and I liked it.  Like Rib of Beef there is a bit of fat and my teeth are not too good but overall I enjoyed it and it made a really nice meal.  OH was impressed with it and I think we shall buy occasionally again.

I reverted to old style tactics to cook it.  As I have said I put garlic, thyme and white pepper into the pan with the Buffalo Rib and added a little oil and got it cooking and turned it half way through cooking to get both sides nicely do Half way through the cooking I dripped some of the fat into a baking tray for my roast potatoes, shallots and parsnip and then cooked them separately.

Once the meat was cooked I turned it onto a meat platter for letting the juices go back into the meat for about an hour and whilst the meat was resting .  I had drained off the meat juices and popped them into a jug for the fats to rise and then poured off the fat just leaving the meat stock behind which was to go into the gravy.  I then added a little of the fat back into the square casserole and then cooked the Yorkshire Pudding in it which came up for England and was hitting the ceiling of the small oven I used to cook tea.

So something new to us, but very tasty.  I think we shall be having this again for a change.

Catch you soon.

Pattypan

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